16″ asparagus spears, trimmed

16″ pieces scallion, trimmed

6 T. seasoned rice vinegar

6 T. low-sodium soy sauce

4 tsp sugar

1 T. toasted sesame oil

 

Slice steak across the grain into 16 strips, 1/4″ – 1/2″ thick. Pound each to about 1/8″ thick and season with salt and pepper. Place one asparagus spear and one scallion across the short end of a strip of beef. Roll beef around vegetables and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Preheat broiler to high. Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan. Boil marinade until syrupy, about 5 minutes. Remove toothpicks from steak rolls before serving, and spoon glaze over top.

 

 

Yield:

Calories:

Fat:

Fiber: